Saturday, October 16, 2010

before and after

any wheel of fortune fans in the house?! well, aaron and i watch it all the time! we even have a spin id...is that lame? anyway...i made these a few weeks ago and it got me saying "let's make whoopie pies" all the time. get it? let's make whoopie is the before part and whoopie pies is the after part. moving on...

those got me on a whoopie pie kick. next i made these:




Ingredients

* 3/4 cupunsweetened cocoa powder
* 1-2/3 cupsall-purpose flour
* 1-1/2 tspbaking soda
* 1/2 tspsalt
* 1/4 cupunsalted butter, softened
* 1/4 cupvegetable shortening
* 1/2 cupgranulated sugar
* 1/2 cuppacked light brown sugar
* 1 egg
* 1 tspvanilla extract
* 1 cupmilk
* Meringue Buttercream (recipe below)
* 1/3 cupeach orange and yellow sprinkles

Directions

1. Heat oven to 375 degrees F. Line three baking sheets with parchment. Dip a 1-1/2-inch cookie cutter in extra cocoa and tap onto parchment to create a cookie outline; repeat to make outlines 1 inch apart on all baking sheets; set aside. Whisk together cocoa, flour, baking soda and sal;; set aside.

2. In a mixing bowl beat together the butter, shortening and sugars until smooth, about 2 min. Add egg and vanilla and beat until fluffy, 2 min. Stir in half the flour mixture, then the milk, and beat to combine. Add remaining flour mixture and beat together, scraping down sides of bowl.

3. Transfer batter to a piping bag fitted with a coupler or a 1/2-inch plain tip. Pipe onto parchment, filling the outlines with mounds about 1/2 inch high. Bake, one sheet at a time, until cookies spring back to the touch, 10 to 12 min. Cool on baking sheets 10 min, then transfer to a wire rack with a metal spatula and let cool completely.

4. Spread about 1 tbsp buttercream on flat sides of half the cookies and sandwich with remaining cookies. Cover edges with sprinkles. Can be made up to 1 day ahead and stored chilled. bring to room temperature before serving. Makes about 32.

5. Meringue Buttercream: Whisk together 5 large egg whites and 1-1/4 cups sugar in heatproof bowl of an electric mixer over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers-you shouldn't feel any sugar crystals. Transfer bow to the mixer stand with the whisk attachment and beat on high until mixture cools and stiff peaks form, 10 to 12 min. Reduce speed to medium high and add 1 tsp vanilla extract and 4 sticks unsalted, softened butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Use within a few hours or refrigerate up to a week. before using, bring to room temperature and beat on low until smooth. Makes about 5 cups.

the icing is WONDERFUL! so bad for you, but so so good

so today, i made these:



* FOR THE CAKES:
* 1-⅔ cup Flour
* 1 teaspoon Baking Powder
* 1 teaspoon Baking Soda
* ¾ teaspoons Salt
* 1 Tablespoon Pumpkin Pie Spice
* 1 teaspoon Ground Ginger
* ½ sticks Unsalted Butter, melted
* ¾ cups Packed Light Brown Sugar
* 2 whole Large Eggs, Room Temperature, Lightly Beaten
* 1 cup Canned Pure Pumpkin Puree
* 1 teaspoon Pure Vanilla Extract
* _____
* FOR THE FROSTING:
* 1 stick Butter, Softened
* 8 ounces, weight Softened Cream Cheese
* 2 cups Confectioner's Sugar
* ¾ teaspoons Salt
* 1 teaspoon Vanilla Extract

Preparation Instructions

Preheat the oven to 350F°. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together the melted butter and brown sugar until smooth. With mixer on medium speed, beat in the eggs, pumpkin puree,and vanilla extract. Fold in the flour mixture.

Using an ice cream scoop, drop 12 large mounds of batter onto each baking sheet. Make sure to space evenly. With floured fingers, gently press down on each scoop to flatten the shape a little. Bake about 10 minutes. They will be springy to touch. Transfer to a rack to cool completely.

Frosting:
Beat the softened butter with the cream cheese. Add the confectioners’ sugar, salt and vanilla and mix on low speed until blended. Beat for about 2 minutes on medium high speed until nice and fluffy.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

These were also wonderful! ...perfect for fall

next on the agenda - red velvet whoopie pies

1 comment:

Jackie said...

Those both look 'yummy'. You made them a week too early though! We would have been glad to be your taste testers!
Looking forward to seeing all of you in a few days and lovin' on Miss Campbell!

Jackie